The following are Thanksgiving side dishes submitted by four leading Hudson Valley restaurants. Diamond Mills Tavern in Saugerties shared their recipe for twice baked sweet potatoes; Stissing House in Pine Plains shared their recipe for celery root and potato gratin dauphinois; River City Grille in Irvington shared a cranberry citrus relish recipe; and Iron Horse Grill in Pleasantville mixed up an apple cider bender cocktail.

Photo Credit: Xavier Mascare&ntilde;as

Twice-baked sweet potatoes with marshmallows, bourbon and vanilla, topped with a brown sugar hazelnut crust, prepared and presented by chef Giuseppe Napoli, is on the Thanksgiving menu at the Diamond Mills Hotel & Tavern in Saugerties. (Nov. 14, 2012)

Chef Giuseppe Napoli first baked the potatoes for 45 to 60 minutes in an oven heated to 400 degrees. He then sliced each potato in half lengthwise and, in this shot, scoops the potato flesh into a mixer. (Nov. 14, 2012)

Photo Credit: Xavier Mascarenas

Using a kitchen or hand mixer, you then blend the sweet potato flesh with salt and pepper until smooth. After stopping the machine, you then add butter, brown sugar, maple syrup, vanilla, bourbon and cinnamon and process until potatoes are silky smooth. (Nov. 14, 2012)

Chef Michel Jean at Stissing House boils the milk and adds the crème fraîche (or heavy cream). After whisking together these two ingredients, he'll remove the pot from the heat and add half of the Gruyère, salt, pepper and nutmeg. (Nov. 15, 2012)

Photo Credit: Caylena Cahill

After rubbing the garlic clove over a 9X11 Pyrex or ovenproof dish and then smearing it with the butter, chef Michel Jean arranges the potatoes and celery root in alternating layers. (Nov. 15, 2012)

Photo Credit: Caylena Cahill

In between layers of potatoes and celery root, chef Michel Jean adds a bit of the cream mixture, saving enough for the top. (Nov. 15, 2012)

Photo Credit: Caylena Cahill

The remaining gruyère is sprinkled over the top of the dish before baking. (Nov. 15, 2012)

Photo Credit: Caylena Cahill

The dish needs to be baked at 350 degrees for 1 1/2 hours. Chef Michel Jean removes it from the oven. It should sit for 10 minutes before being served. (Nov. 15, 2012)

Photo Credit: Caylena Cahill

Chef Michel Jean poses with his dish, celery root and potato gratin dauphinois, which is served here with short ribs and mixed green vegetables, at Stissing House in Pine Plains. (Nov. 15, 2012)

Photo Credit: Faye Murman

River City Grille in Irvington: Cranberry citrus relish, prepared and presented by chef/owner Bobby Manzi. >>See the full recipe (Nov. 12, 2012)

As a patriotic gesture, three of the cocktail's ingredients are made in the Hudson Valley, including Comb vodka, which is distilled in Port Chester (use 1 1/2 ounce) and Thompson's apple cider (use 1 1/2 ounce, too). (Nov. 14, 2012)